This creamy Potato Salad Recipe is packed with Yukon gold potatoes, pickles, eggs, celery, onion, and fresh chives.
author’s note
A Classic Potato Salad Recipe Done So Right!
Potato salad has always been a big deal in my family. My dad absolutely loves it, and every summer gathering growing up had a big bowl of it sitting right next to the burgers and grilled chicken.
Over the years I realized that everyone has very strong opinions about potato salad. Some people want it tangy, some want it sweet, some love eggs, some hate them, and some people want lots of crunchy add-ins.
So I started testing my own version that balanced all the best parts.
After quite a few batches, this became the potato salad I make the most. Yukon gold potatoes stay tender and creamy, chopped pickles add flavor and crunch, eggs make it extra rich, and the dressing ties everything together perfectly.
The final touch is fresh chives sprinkled on top. They add just enough freshness to balance the creamy dressing. Now it’s the potato salad recipe I bring to potlucks, cookouts, and summer dinners, and it always disappears fast.
Potato Salad Recipe Ingredients
| Ingredient | Tips or Swaps |
|---|---|
| Yukon Gold Potatoes | Leave the thin skins on for texture and color. If using large potatoes, cut them into large chunks before boiling. |
| Mayo & Sour Cream | Greek yogurt can replace sour cream if desired. |
| Sweet Pickle Relish | Dill relish works if you prefer a tangier flavor. |
| Yellow Mustard | Dijon mustard can be used for a stronger flavor. |
| Hard-Boiled Eggs | Chop finely or leave larger chunks depending on your preference. |
| Celery and Onion | Dice small for the best texture. |
| Bread & Butter Pickles | Dill pickles work if you prefer a less sweet potato salad. |
Quick Tip
Drain the potatoes well after simmering and again after the ice bath. Let them dry fully before mixing so the potato salad doesn’t turn watery.
How To Make This Potato Salad Recipe
- Cook potatoes: Simmer whole Yukon gold potatoes in salted water until fork tender.
- Cool and chop: Transfer potatoes to an ice bath, then chop into bite-size pieces.
- Dressing: Whisk together mayo, sour cream, relish, mustard, vinegar, and seasonings.
- Add mix-ins: Combine potatoes with chopped eggs, celery, onion, and diced pickles.
- Combine: Gently mix the dressing into the salad until evenly coated. Then chill.
- Garnish and serve: Top with fresh chives or parsley before serving.
FAQs
Make this potato salad at least 1 hour ahead or up to 4 hours in advance. Store leftovers in an airtight container in the fridge for 5–7 days.
For the best potato salad, cook the potatoes whole. This helps them keep their flavor and texture. If using large potatoes, quarter them before boiling.
Storage
Store this potato salad recipe in an airtight container in the refrigerator. It can be kept fresh for 5-7 days when properly stored.
I don’t recommend freezing this potato salad as it can result in changes in texture and quality upon thawing.
More Summer Salad Recipes:
Potato Salad Recipe
Video
Equipment
Ingredients
- 3 pounds baby gold potatoes see note 1
- Salt and pepper
- 1 tablespoon apple cider vinegar divided
- 3/4 cup + 2 tablespoons mayo
- 1/3 cup sour cream
- 1/2 cup sweet pickle relish
- 1 tablespoon yellow mustard not Dijon
- 1-1/2 teaspoons celery seed
- 1/4 teaspoon paprika plus more if desired
- 2 stalks celery finely diced, 1 cup
- 4 hard-boiled eggs coarsely chopped
- 1/2 cup bread and butter pickles finely diced
- 1/4 cup sweet onion finely diced
- 1 to 2 tablespoons fresh chives or freshly chopped parsley, optional
Instructions
- Wash whole potatoes and place in a large pot. Cover with 1.5 inches of cold water and bring to a boil. Add 1 teaspoon of salt per 4 cups of water. Reduce heat and simmer for 12–17 minutes, until easily pierced with a fork.
- Fill a large bowl with ice and cold water. Drain cooked potatoes and add to ice bath. Once cooled, drain and chop into 1-inch chunks. Place in a bowl, drizzle with 1/2 tablespoon apple cider vinegar, add a pinch of salt, toss, and set aside.
- In a medium bowl, combine remaining 1/2 tablespoon apple cider vinegar, mayo, sour cream, pickle relish, mustard, celery seed, paprika, plus salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk until smooth.
- Coarsely chop hard-boiled eggs (see note 2), and finely chop celery, pickles, and onion. Add in a large bowl with potatoes. Pour dressing over dish and gently stir. Cover and refrigerate for at least 1 hour up to 8 hours. Garnish with chives or parsley if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. I adjusted a few things a little, added a 2 tsp of sugar, was out of celery so I added more celery seed and used just sweet salad cubes instead of relish but it is a great recipe. We loved it.
Yay! So thrilled to hear this was a hit! Thanks Beth! 🙂
I loved the detailed instructions in this recipe.
I am always looking to improve my recipes. I will adjust the ingredients to our tastes and am looking forward to an improved potato salad.
I am so happy this was helpful! Thank you! 🙂
Not a fan of pickles can I just omit them?
Sure
I learned something new today. Always used to cube my potatoes before cooking, This time boiled them whole. What a difference it made, they came out so sweet naturally!!!
Thanks for trying and commenting on so many of my recipes Elliott! 🙂
I really liked this recipe. I wanted a change from my great grandma’s recipe, which is yummy, but pretty sweet. This is tangy and creamy but not too sweet. Only changes that I made were that I used red potatoes, which I had on hand, and half the amount of salt in the dressing. It’s just what I was looking for. Thanks Chelsea.